Keerai Kootu
Recipe Cuisine: South Indian | Recipe Category: Side dish
Prep Time: 10 mins | Cooking Time: 30 mins | Serves: 4
Ingredients:
Spinach(I used red amaranthus leaves) - 1 bunch
Moong dal/ Paasi Paruppu - 1/4 cup
Tomato - 1
Green chilli - 2
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Small onion - 5
Curry leaves - 1 sprig
Oil - 1 tblspn
To grind:
Coconut - 1/4 cup
Cumin - 1/2 tsp
Chilli powder - 1 tsp
Rice flour - 1/2 tsp
Method:
Take moong dal, tomato, slitted green chillies, turmeric and salt. Pressure cook for 4 whistles on medium flame or till it is cooked. Once pressure subsides, mash the dal and keep aside.
Grind coconut, cumin, chilli powder and rice flour into a smooth paste adding little water.
Chop the spinach and cook adding 1 cup of water. When the leaves wilts, add the cooked dal, ground paste and cook for 5 minutes. Remove from flame.
Heat oil in a tadka pan, add mustard seeds, urad dal, chopped small onions and curry leaves. Pour this tempering over the cooked spinach.
Serve with hot rice.
Moong dal/ Paasi Paruppu - 1/4 cup
Tomato - 1
Green chilli - 2
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Small onion - 5
Curry leaves - 1 sprig
Oil - 1 tblspn
To grind:
Coconut - 1/4 cup
Cumin - 1/2 tsp
Chilli powder - 1 tsp
Rice flour - 1/2 tsp
Method:
Take moong dal, tomato, slitted green chillies, turmeric and salt. Pressure cook for 4 whistles on medium flame or till it is cooked. Once pressure subsides, mash the dal and keep aside.
Grind coconut, cumin, chilli powder and rice flour into a smooth paste adding little water.
Chop the spinach and cook adding 1 cup of water. When the leaves wilts, add the cooked dal, ground paste and cook for 5 minutes. Remove from flame.
Heat oil in a tadka pan, add mustard seeds, urad dal, chopped small onions and curry leaves. Pour this tempering over the cooked spinach.
Serve with hot rice.
Notes:
- I used red amaranthus leaves. You can use any.
Keep all your ingredients ready. Coconut is missing in the above picture |
Take moong dal, tomato, slitted green chillies |
turmeric, salt and enough water. Pressure cook for 4 whistles on medium flame or till it is cooked. |
Chop the spinach and cook adding 1 cup of water. Do not cover and cook the spinach. I used red amaranthus leaves. You can use any spinach |
Once pressure subsides, mash the dal and keep aside. |
Take coconut, cumin, red chilli powder and rice flour in a blender |
Grind it to a smooth paste adding little water |
Now, the leaves started to wilt |
Add in cooked moong dal |
Add the ground coconut paste |
Cook for 5 minutes and remove from flame |
Heat oil in a tadka pan, add mustard seeds, urad dal, chopped small onions and curry leaves. Pour this tempering over the cooked spinach. |
Serve with hot rice! |
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